Mushy Peas and Manchego Muffins
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The recipe
You’ll need some of these!
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Pea and Mint Hummus
A delicious dip for gatherings and parties, this Pea and Mint Hummus is wonderfully vibrant and herby, with lots of freshly chopped mint and garlic. Impress your guests with this tasty twist on the chickpea classic, which can be whipped up in minutes.
You’ll need some of these!
INGREDIENTS
Hummus
300g Batchelors Mushy Peas
250g chickpeas
30g tahini
40ml sesame oil
10g fresh mint
20g garlic
2g salt
0.5g white pepper
Poppy Seed Crisps
150g ciabatta loaf
5g poppy seeds
15ml rapeseed oil
METHOD
1
For the hummus: Mix the chickpeas, tahini paste, sesame oil, Mushy Peas, fresh chopped mint, salt, white pepper & garlic in a bowl. Using a stick blender to blend the hummus until smooth.
2
For the poppy seed crisps: Slice a ciabatta loaf as thinly as you can using a serrated knife. Place the bread on a shallow baking tray lined with baking paper, brush it with the rapeseed oil and top with poppy seeds.
3
Bake in an oven at 170C for 15 – 20 mins or until crispy. Remove from oven and store in an airtight container once cooled to room temperature.
4
To Serve: spoon hummus into desired serving bowl with the poppy seed crisps nearby and dig in!
